Pumpkin Cinnamon Roll with Maple Coffee Glaze

A no-knead soft dough enriched with milk, butter, sugar, and pumpkin puree. Rich buttery brown sugar pumpkin spice filling studded with toasted pecans. Sweet glaze seeped in every nooks and crannies perfumed with hints of maple and coffee. How can cinnamon rolls like this be anything but spectacular?

I was late to the whole no-knead bread party and only wish I tried it sooner. I was pleasantly surprised by how easy the dough came together, requiring no more elbow grease than any simple one-bowl cake batter. The orange hue from copious amount of pumpkin puree was just so lovely.

I had these Pumpkin Cinnamon Rolls both fresh out of the oven and re-warmed a few hours later. Have I not had the opportunity to taste the freshly made version, I would still highly recommend them. However, if you're lucky enough to experience it minutes out of the oven, you're in for an unforgettable experience. B was lucky enough to taste these cinnamon rolls after watching me fuss over them all afternoon. Typically, when your long-distance boyfriend make an eight hour drive just to spend a weekend with you, there are better things to do than to sit in front of a glass mixing bowl watching dough rise. It ranks only slightly better than watching paint dry. The fact that he hasn't stop reminiscing about these cinnamon rolls since is probably the best testimonial I can convey.

You can find the recipe from the kitchn. For the filling, I added a touch of cloves to complete the pumpkin pie spice profile. Then I chilled it briefly in the fridge while I shaped the dough. By the time I was ready to spread the filling on the dough rectangle, it was of a consistency similar to peanut butter. That was infinitly easier to work with than a runny mess of melted butter! Like most soft dough, it's easiest to slice using a length of unflavoured dental floss. For the glaze, I added 1/2 teaspoon of instant espresso and 1/2 teaspoon of maple extract for flavouring, inspired from The Pioneer Woman's version. I never had coffee maple glaze before and this is now my favourite flavour pairing. I'll show you tomorrow another irresistable application. Yes, it's absolutely irresistable and I haven't stop thinking about it since the last crumb disappeared.

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Pumpkin Cinnamon Roll with Maple Coffee Glaze

A no-knead soft dough enriched with milk, butter, sugar, and pumpkin puree. Rich buttery brown sugar pumpkin spice filling studded with toasted pecans. Sweet glaze seeped in every nooks and crannies perfumed with hints of maple and coffee. How can cinnamon rolls like this be anything but spectacular?

I was late to the whole no-knead bread party and only wish I tried it sooner. I was pleasantly surprised by how easy the dough came together, requiring no more elbow grease than any simple one-bowl cake batter. The orange hue from copious amount of pumpkin puree was just so lovely.

I had these Pumpkin Cinnamon Rolls both fresh out of the oven and re-warmed a few hours later. Have I not had the opportunity to taste the freshly made version, I would still highly recommend them. However, if you're lucky enough to experience it minutes out of the oven, you're in for an unforgettable experience. B was lucky enough to taste these cinnamon rolls after watching me fuss over them all afternoon. Typically, when your long-distance boyfriend make an eight hour drive just to spend a weekend with you, there are better things to do than to sit in front of a glass mixing bowl watching dough rise. It ranks only slightly better than watching paint dry. The fact that he hasn't stop reminiscing about these cinnamon rolls since is probably the best testimonial I can convey.